NATIONAL DIPLOMA IN FOOD SAFETY MANAGEMENT

BSS NATIONAL DIPLOMA IN FOOD SAFETY MANAGEMENT

“Food safety” refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illness. • “Food safety” includes quality and safety through the whole food chain. • The quality of the food not to cause harm to the consumer.

Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and food-borne illnesses.

Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food containing harmful bacteria, viruses, .

Food safety fact sheet provides key facts and information on major foodborne illnesses, causes, evolving world and food safety.

SNo	Subject Code	Subject
COURSE CODE: FSS002 COURSE NAME: BSS DIPLOMA IN FOOD SAFETY COURSE DURATION: ONE YEAR
1	FSS002-01	COMMUNICATIVE ENGLISH AND COMPUTER FUNDAMENTALS
2	FSS002-02	PHYSICS AND CHEMISTRY - FUNDAMENTALS
3	FSS002-03	BASIC SAFETY ENGINEERING
4	FSS002-04	OCCUPATION HEALTH AND SAFETY
5	FSS002-05	FOOD SAFETY
6	FSS002-06	PRACTICAL - I
7	FSS002-07	PRACTICAL - II
8	FSS002-08	PRACTICAL - III
9	FSS002-09	PRACTICAL - IV
10	FSS002-10	PRACTICAL - V

CERTIFICATION DETAILS :

Issued By BSS,Promoted by Government of India
Approved By National Development Agency , India
Evaluated by National Controller Of Examinations , India
Eligible to Register in Employment Exchange, India
Eligible to Attest in Ministry of External affairs
Eligible to become an member of IIRSM (U.K)

Study Mode: Distance / Online / Fast Track Mode

The definitions of food safety provided by survey participants included multiple words and terms. In 20 percent of the cases, the definition provided included the term “food safety” and described the end results of food safety, such as:

•   The presentation of food that can be consumed with little to no risk for foodborne illness, either chronic or acute

•   Taking actions that ensure safer food

•   No harm to consumer of the food

•   Keeping food safe for consumers

•   The biological, chemical, or physical status of a food that will permit its consumption without incurring excessive risk of injury, morbidity, or mortality

•   Food that cannot cause any type of damage

•   Food I can trust!

•   Food that is consistently safe for consumers of all ages, health, anywhere in the world

•   The quality of the food not to cause harm to the consumer

•   Possibility that every person has safe food from the point of view of safety, nutrition, and energy

•   Protecting public health

Ms.Manimekalai - HSE Adviser | Aim Vision Safety Training & Consulting

t: 044 42140492
m: 91 9047276591
e: training@aimvisionsafety.co.in

#286,First Floor,GST Road,
Chromepet, Chennai 600 044 (Above Vodafone Showroom)

www.aimvisionsafety.co.in
www.isoauditorcourse.in
www.aimvisionsafety.com

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